Recipe Ingredient
- 1 heaped tablespoon tamarind pulp mixed with 150ml water
- 4 shallots, sliced thinly
- 2 tbsp freshly squeezed lime juice
- 3 bird´s eye chillies, chopped
- For sambal belacan
- 3 red chillies
- 5g toasted shrimp paste (belacan)
- 3 kasturi limes, halved and squeezed for juice
- 1-2 tbsp sugar and salt or to taste
Instructions
- To prepare the sambal belacan: Place red chillies, bird´s eye chillies and toasted belacan in a mortar and pound into a paste. Add kasturi lime juice and a pinch of salt for taste. Transfer paste into a bowl.
- Combine tamarind pulp with water. Mix and squeeze to obtain tamarind juice, then strain.
- Put tamarind juice, shallots, 1-2 tablespoons sambal belacan in a bowl.
- Add lime juice, sugar and salt to taste. Transfer tamarind sambal sauce into a serving dish. Serve with any fried fish or grilled stingray.
